A Hamburger Today

Sandwiched: Grilled Steak, Avocado, and Spicy Crema

At least once a week I get a craving for red meat. A medium-rare steak, a sizzling burger, paper-thin slices of carpaccio—it doesn't matter what form it takes, but it needs to be beef.

If I'm going out to dinner I'll have a specific cut in mind, but on a weeknight my go-tos are hanger or skirt steak. Both cuts are very quick to cook and are rich and flavorful, needing little other than salt, pepper, and a hot skillet to be successfully prepared.

Steak and avocado are a common duo on my weekly menus; the combination never seems to get old. As I mentioned, I find hanger flavorful on its own; here it is seasoned only with salt and pepper, then seared until lightly charred on the outside and juicy in the center (I go for medium-rare, but cook your steak to the temperature you prefer). The avocado is a quick mash-up made with cilantro, lime juice and zest for extra punch, scallions, and garlic. Usually, I'd throw in chiles for heat, but I leave them out, adding heat via hot sauce stirred into thick, buttery, tart crema.